Cover Apurav Bhatia, bar manager at Vér - The Bar at Nadodi (Photo: Nadodi)
Apurav Bhatia, bar manager at Vér - The Bar at Nadodi (Photo: Nadodi)
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We speak to the spirited bartender about the highly anticipated new opening and his favourite pours
Nadodi recently moved into its new home on Level 7A of the Four Seasons Hotel Kuala Lumpur. While the innovative South Indian and Sri Lankan restaurant first opened its doors in 2017, what is a completely new concept is Vér - The Bar at Nadodi, a cocktail bar and lounge located within the same space.
In line with its sister restaurant, the bar celebrates the rich heritage of Sri Lanka and South India. At the helm is Apurav Bhatia, the bar manager, who has ingeniously crafted a drinks menu inspired by cherished childhood games, delectable sweets, and captivating tales from these regions. Bhatia brings with him a wealth of experience from past positions at Four Seasons Hotel Bengaluru, Four Seasons Hotel Mumbai, JW Marriott Marquis Dubai, The Oberoi Mumbai, and Dusit Thani Maldives.
Bhatia shares his favourite drinks and what he would make for a guest.
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Above Vér, the bar at Nadodi is located in the same space as Nadodi
Vér, the bar at Nadodi is located in the same space as Nadodi
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An early (in your career) drink that intrigued you
It has to be an Old Fashioned, which I believe is the perfect example of the saying, “less is more”.
Most memorable cocktail
The Regalo, which also means gift in Spanish, is a glorious coming together of mellow whisky notes, citrus undertones, and bitters.
Tipple for a Tuesday
Without a doubt the Mango Bite, a cocktail at Vér made with the goodness of real, juicy mangoes and cucumber pachadi (pounded yoghurt dip).
Above Banana Flower Manhattan, one of Apurav Bhatia's favourite cocktails
Above Crayola is made with applejack, fig leaves, and calamansi green apple sherbet
Banana Flower Manhattan, one of Apurav Bhatia's favourite cocktails
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What goes into your favourite cocktail?
A favourite at the bar is the Banana Flower Manhattan. What goes in is rye whisky, banana flower sweet vermouth, and aromatic bitters. Rich and dark, it packs a mouthful of flavours.
Drink of the moment
A crisp gin and tonic with a slice of lemon and rosemary.
Favourite drink to make for a customer
Similarly, a smooth gin and tonic made with high-quality botanical gin, herbs, spices, and fruit, served over hand cut ice. It is the best drink to serve!
Above The addition of fenugreek in the Fenugreek Negroni gives the classic cocktail a makeover
Above Hopscotch is made with Caribbean rum, grapefruit oil, buttermilk, and curry leaves
The addition of fenugreek in the Fenugreek Negroni gives the classic cocktail a makeover
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What drink would you make for a big moment?
A Sparkling Raspberry Royale, which combines the fruity flavours of raspberry liqueur with bubbles from champagne, making it perfect for toasting and celebrating a big moment.
What you love to recommend to guests at your bar
The Nomad’s Compass, one of the signature cocktails here. Made with coconut-infused Indian dry gin, fizzy Jasmine tea, aquavit, cucumber, and dill, the cocktail is the perfect floral and aromatic highball.
A special something
Mystic Elixir, a cocktail that combines the floral notes of elderflower liqueur and lavender syrup with the botanicals of gin, creating a mysterious and delightful drink.
What you would bring to a dinner party
Peach and Thyme Spritz, a refreshing summer cocktail made with vodka and homemade peach and thyme cordial.
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Above Kalakand is a rich yet soothing cocktail that sees Indian craft gin with chai cordial and almond bitters
Above The Snakes & Ladders is crowned with a gummy snake
Kalakand is a rich yet soothing cocktail that sees Indian craft gin with chai cordial and almond bitters
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A drink you haven't tried but really want to
Durian whisky, which I’ve heard so much about but haven’t yet had the opportunity to try.
Last drink you’ve had
A vodka martini with a twist of lemon—classic!
It’s your last meal, what are you having with it?
It would have to be a glass of fine red wine, such as a full-bodied Cabernet Sauvignon or a rich, velvety Merlot. If I had to choose a cocktail, it would be something sophisticated and timeless, perhaps a Manhattan with an extra maraschino cherry.
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Images: Vér - The Bar at Nadodi
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
